Archive for the ‘Panko’ Category

Tuesday, March 31st, 2009

We were playing with stumbleupon.com and found this gorgeous site. We’ll share especially since it’s almost lunch time!

The site is www.tastespotting.com

a-apps-kitchen

Thursday, November 20th, 2008
SMASHED POTATOES:
12 small red potatoes
olive oil
kosher salt
black pepper
Iron Chef Garlic Panko (1/4 cup)
potato smasher or cup
pastry brush
Pre-heat oven to 450 degrees.
1. Bring a pot of salted water to a boil.

2. Add in the potatoes and cook them until they’re fork-tender.

3. Generously drizzle olive oil on a sheet pan, to prevents the potatoes from sticking.

4. When the potatoes are tender, place them on the cookie sheet with giving them plenty of room to spread out.

5. Using your potato masher and gently press down on the potato until it slightly mashes…Then rotate the masher 90 degrees and finish flattening it. Do not completely smash it into the pan—you want it to resemble a cookie. Repeat until all are flattened (use the bottom of a glass for this step if you don’t have a potato masher).

6. Next, brush the tops rather generously with olive oil.

7. Grab some Kosher salt and generously sprinkle over the potatoes (potatoes need salt).

8. Add fresh ground black pepper.

9. Now, top off with a generous sprinkling of Iron Chef Garlic Panko crumbs.

10. Now put them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes, or until they’re golden, crispy and sizzling.

To see a different version of this recipe in great pictures go to this site:

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Monday, November 3rd, 2008

  • 2 C okra, in 1/4-1/2 inch slices
  • 1 C buttermilk
  • 1 egg
  • 1 C Iron Chef South West Panko (Japanese bread crumbs)
  • Canola oil, for frying

In a bowl, whisk the egg into the buttermilk.  Add the okra, and let is soak for 20-30 minutes.  In a separate bowl, pour the Iron Chef Panko.  In a large skillet, heat 1/2 inch of canola oil.  When the oil is hot, remove okra from the buttermilk with a slotted spoon.  Toss them in the panko, then add them to the skillet.  You may have to fry in batches - be careful not to overcrowd the skillet or the temperature of the oil will drop, making the okra greasy.  The okra should fry for about 3-4 minutes.  Remove from the skillet when they okra have taken on a light golden-brown color.  Drain on a wire rack with paper towels underneath. Serve with tomato and onion chutney.
Serves 6.
Posted in Panko, Recipes | 1 Comment »
Monday, October 20th, 2008
Croquettes can be made out of just about any type of meat, chicken, turkey or pork, meat.  You can also make a vegetarian croquette from broccoli and cheddar cheese, or sweet potato – whatever your favorite vegetable as long as it’s firm (not mushy).
Choose Flavored Iron Chef Panko and add a real boost to the croquettes!!
Step 1: Chop your cooked meat.
Step 2: Make the mixture or roux - add butter (margarine) and a bit of olive oil (2-3 Tbsp) and 3 Tbsp of
flour.
Step 3: Add milk to the roux - make it very thick, like paste, so it’ll hold the chopped meat together. Whisking in the milk about 1/2 cup at a time (1-1.5 cups). Add the milk slowly because it gets thicker as it cooks. When it’s thick like frosting, add some cheese (optional).
Step 4: Mix the roux and the meat slowly by adding a spoonful at a time. After mixed, let mixture set up for about 15 minutes in the refrigerator.

Step 5: Spoon the mixture into Panko breadcrumbs and coat well.
Step 6: Fry on med-high in a nonstick skillet, coated well with canola oil. Add more oil as you do these in batches because too little oil and the Panko will not get golden and it will burn.
Step 7: These make a great appetizer, but also could be a decadent main dish.
Thursday, September 18th, 2008

Click here to read the whole article

from The Vancouver Sun.

Thinking outside the Box

Conquer sandwich fatigue with a bento box Here are a few recipes for foods that will keep well until lunchtime. Oishii desu! (”So delicious!” in Japanese.)

Nathan Fong, Special to the Sun

Published: Wednesday, September 17, 2008

It’s that time of year again when youngsters have returned to school and parents have started the daily routine of preparing bagged lunches.

If sandwich fatigue has already set in and the kids are bringing their lunches home uneaten or sneaking off to grab fast food, it’s time to rev up lunchtime creativity.

Spending a bit of time in the kitchen can bring a whole new interest to those lunch boxes.

Try out a contemporary Japanese bento box with Panko crusted chicken fingers, honey garlic chicken drummettes, rice ball (onigiri), hummus with vegetable sticks, citrus and soy- marinated soba noodles and minted fruit salad. Nathan Fong's recipes for this box are on C5.

Try out a contemporary Japanese bento box with Panko crusted chicken fingers, honey garlic chicken drummettes, rice ball (onigiri), hummus with vegetable sticks, citrus and soy- marinated soba noodles and minted fruit salad.

For centuries, Japanese bento has been a source of lunchtime inspiration. (more…)

Tuesday, September 16th, 2008

Shrimp (or Fish) cakes:
1 cup Iron Chef South West Panko (Japanese breadcrumbs)
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
3 tablespoons light coconut milk
12 ounces medium shrimp, peeled, deveined, and chopped (can subsitute any fish)
1 large egg
1 garlic clove, minced
Cooking spray

Heat a large skillet over medium heat, add above ingredients stirring well. Cover and chill 1 hour. Divide into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add fish cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.

Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes

Serve with Iron Chef Thai Chili for extra flavor.

Yield 4 servings

click here to buy Iron Chef Panko
Friday, July 25th, 2008

What is Panko?

Panko is a gourmet Japanese bread crumb used as a crunchy coating for fried and baked foods. Panko bread crumbs are made from flakes of traditional Japanese bread which are then dried and shredded. Iron Chef Panko gives your food a light and crispy texture, that is better than traditional bread crumbs.

(more…)